Evaluation of lipoproteins and high sensitivity crp in consumers of bakery products
Background. In recent years, a wider range of bakery products with a lower glycaemic response can be observed in the food industry. This contributes to the provision of a wider range of cereal bakery products. The gradual increase in the consumption of brown bread is significant, but despite this, w...
Guardado en:
| Autores principales: | , , , |
|---|---|
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
National Institute of Public Health - National Institute of Hygiene
2024-04-01
|
| Colección: | Roczniki Panstwowego Zakladu Higieny |
| Materias: | |
| Acceso en línea: | http://wydawnictwa.pzh.gov.pl/roczniki_pzh/evaluation-of-lipoproteins-and-high-sensitivity-crp-in-consumers-of-bakery-products?lang=pl |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|